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Roasted Vegetable Risotto

These roasted vegetables are a great starter for any recipe. They go great with pasta, rice, and are wonderful by themselves topped with parmesan. Tonight I decided to use them to make a Roasted Vegetable Risotto, which turned out wonderfully! The parmesan cheese in the risotto goes perfectly with the roasted veggies. Enjoy!


Ingredients (Roasted Veggies)
3 roma tomatoes
1 small sweet onion
1 zuccini
1 red bell pepper
1 green bell pepper
2 cups fresh broccoli florets
1 handful asparagus stalks
3 cloves garlic
1 cup olive oil
1 tbsp balsamic vinegar
1 tbsp sugar
1/2 tbsp dried basil
1/2 tbsp dried rosemary
1/2 tbsp dried parsley
1/2 tbsp dried oregano
dash of salt & pepper

Instructions (Roasted Veggies)
Preheat the oven to 400 degrees.

Chop all of your vegetables into bite size pieces, about 3/4 of an inch long. Mix all chopped veggies in a large bowl. Set aside.

Mince all three cloves of garlic, place in a small bowl. Add olive oil, vinegar, sugar, and all spices to the mix and stir until sugar is well absorbed.

Pour the marinade into the bowl of veggies and mix well, making sure that all vegetables are well coated, and spices/garlic aren’t concentrated in one area.

It is not necessary to let the vegetables marinate for hours, but the flavor is that much bolder if you do. I would marinate for about 3-4 hours, mixing the bowl every 1/2 hour.

Spread all the vegetables evenly in a 13 x 9 glass baking dish. Pop in the oven for 30-40 minutes, or until the tops of the broccoli are looking browned, and all veggies are tender.

Ingredients (Rice)
1 cup arborio rice
2 tbsp butter (or olive oil)
3 cups vegetable broth
1/4 cup grated parmesan cheese

Insturctions (Rice)
Heat butter or olive oil in a large saucepan over medium heat. Add rice and stir until well coated with the butter, cook for 2 minutes. Add the broth 1 cup at a time. Add the first cup and cook, stirring occasionally, until all the liquid is absorbed. Add the second cup, and once all of that liquid is absorbed, add the third cup and do the same thing. Once the third cup of broth is absorbed, add the parmesan cheese and stir until it is melted and the risotto is creamy.

Scoop some of the cooked rice onto a plate, and top with desired amount of roasted veggies. Add some additional shaved parmesan, if desired. Enjoy!

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Tags: , , , ,

Categories: Gluten-Free, Vegetarian

Author:Danielle Kay Riendeau

Photographer & designer. Vegetarian & Gluten-Free Food Blogger at Pink Troll Kitchen.

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  1. Roasted Vegetables | Bev & Veg - November 18, 2012

    […] Spaghetti Squash “Mac” & Cheese  |   Roasted Vegetable Risotto […]

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